Alto Shaam 1200-SR Service Manual
#841 • 3/2004
PRINTED IN U. S .A .
OPERATION and CARE MANUAL
®
COOK/HOLD/SERVE SYSTEMS
W164 N9221 Water Street ●P.O. Box 450 ●Menomonee Falls, Wisconsin 53052-0450 U.S.A.
PHONE: 262.251.3800 FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY WEBSITE:
800.558.8744
U.S.A./CANADA 262.251.1907 INTERNATIONAL www.alto-shaam.com
Holding Cabinet, Electric
Electronic or Manual Control
1200-S • 1200-SR
1200-UP • 1200-UP/SR
1200-UPS • 1200-UPS/SR
Model 1200-S
with Manual Control and Casters
Model 1200-UP
with Electronic Control and Casters
The Alto-Shaam Holding Cabinet has
been thoroughly tested, checked for
calibration, and inspected to insure
only the highest quality cabinet is
provided. When you receive your
cabinet, check for any possible
shipping damage and report it at once
to the delivering carrier.
See Transportation Damage and Claims section
located in this manual.
The cabinet, complete with unattached items and accessories,
may be delivered in one or more packages. Check to ensure
that all the accessories that were ordered have been received
with each unit.
Save all the information and instructions packed inside the
cabinet. Complete and return the warranty card to the factory
as soon as possible to assure prompt service in the event of a
warranty parts and labor claim.
NOTE: All claims for warranty must include the full model
number and serial number of the cabinet.
1. An identification tag is permanently mounted on cabinet.
2. Plug the unit into a properly grounded receptacle only,
positioning the appliance so that the power supply cord is
easily accessible in case of an emergency.
3. If necessary, a proper receptacle or permanent wiring for
this unit must be installed by a licensed electrician in
accordance with applicable local electrical codes.
The cabinet is equipped with a special, low heat density, heating
cable. Through the Halo Heat® concept, the heating cable is
mounted against the walls of the warming compartment to
provide an evenly applied heat source controlled by a
thermostat. The design and operational characteristics of the
cabinet eliminate the need for a moisture pan or a heat
circulating fan. Through even heat application, the quality of a
food product is maintained up to as much as several hours.
1. The unit should be installed level, and should NOT be
installed in any area where it may be affected by steam,
grease, dripping water, high temperatures or any other
severely adverse conditions.
2. Before operating the cabinet, clean both the interior and
exterior of the unit with a clean, damp cloth and mild soap
solution. Rinse carefully.
3. Clean and install the cabinet side racks. Shelves should be
positioned with the curved end up and toward the back of
the unit.
4. Before operating the unit, become familiar with the
operation of the controls. Read this manual carefully and
keep it in a secure location.
— HOLDING CABINETS
PATENT NOS.
3521030
4595247
®
®
UNPACKING and SET-UP HEATING CHARACTERISTICS
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON UNIT NAMEPLATE
DISCONNECT CABINET FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
AT NO TIME SHOULD THE UNIT BE STEAM
CLEANED, WASHED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION. DO NOT USE
WATER JET TO CLEAN. SEVERE DAMAGE OR
ELECTRICAL HAZARD COULD RESULT,
VOIDING THE WARRANTY.
START-UP
DOUGH PROOFING
This unit can be used for proofing dough by following these
instructions and using the optional moisture pans.
1. Set holding temperature to 95°F (35°C).
2. Pour approximately 2 quarts (c. 2 liters) of hot water into
the optional water reservoir pan which is to be placed on
the bottom surface of the compartment. Water temperature
should be 140-180°F (60-82°C).
3. Preheat cabinet for 45-60 minutes.
4. Remove dough from retarder or refrigerator, and allow
covered product to set up at room temperature.
5. Remove covering and place dough in preheated cabinet.
6. Allow dough to remain in the cabinet until it nearly doubles
in size.
7. Remove product from cabinet, brush with eggwash if
desired, and bake according to product manufacturer's
directions.
Note: The above proofing procedure is a suggested
guideline only. Due to variations in product, product
quality, and product weight, adherence to the
product manufacturer's instructions are strongly
recommended.
ELECTRICAL INSTALLATION
#841 Operation and Care Manual • 1.
PROCEDURES
1. Preheat at 200°F (93°C) for 30 minutes.
When the thermostat is turned clockwise to an “On”
position, the indicator light will illuminate and will remain lit
as long as the unit is calling for heat. Allow a minimum of
30 minutes of preheating before loading the holding cabinet
with food. Closing the vents on the inside of the door will
speed up the process. The indicator light will go “
Out”
after approximately 30 minutes, or when the air
temperature inside the unit reaches the temperature set by
the operator.
2. Load the cabinet with hot food only.
The purpose of the holding cabinet is to maintain hot food
at proper serving temperatures. Only hot food should be
placed into the cabinet. Before loading the unit with food,
use a food thermometer to make certain all food products
are at an internal temperature range of 140° to 160°F
(60° to 71°C). All food not within the proper temperature
range should be heated before loading into the holding
cabinet.
3. Reset the thermostat to 160°F (71°C).
Check to make certain the cabinet door is securely closed,
and reset the thermostat to 160°F (71°C).
THIS WILL
NOT
NECESSARILY BE THE FINAL SETTING.
The proper temperature range for the food being held will
depend on the type and quantity of product. Whether or
not the door vents should be open or closed will also
depend on the type of food being held. When holding food
for prolonged periods, it is advisable to periodically check
the internal temperature of each item to assure
maintenance of the proper temperature range.
THERMOSTAT
and HEAT LIGHT
SEQUENCE
Whenever the thermostat is turned “On,” the heat indicator
light will indicate the power
On/Off condition of the heating
cable, and consequently, the cycling of the cabinet as it
maintains the dialed cavity temperature. If the light does not
illuminate after normal start-up, the main power source,
thermostat, and/or light must be checked. If the warming
cabinet does not hold the temperature as dialed, the
calibration of the thermostat must be checked. If the
warming cabinet fails to heat or heats continuously with the
thermostat “
Off,” the thermostat must be initially checked for
proper operation. If these items are checked and found to be
in order, a continuity and resistance check of the heating
cable should be made.
SEE CIRCUIT DIAGRAM.
THERMOSTAT CALIBRATION
The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary unless
the thermostat has been mishandled in transit, changed or
abused while in service. A thermostat with a sensing bulb
operates on hydraulic pressure, consequently, any bending of
the bulb results in a change in its volume, and alters the
accuracy of the thermostat calibration.
A thermostat should be checked or recalibrated by placing a
quality, thermal indicator at the center of an empty holding
cavity.
DO NOT CALIBRATE WITH ANY FOOD
PRODUCT IN THE CABINET.
The thermostat should be
set at 140°F (60°C), and should be allowed to stabilize at that
setting for a minimum of one hour. Following temperature
stabilization, the center of the thermal swing of the air
temperature within the cabinet should approximately coincide
with the thermostat dial setting.
If calibration is necessary, the calibration screw should be
adjusted with great care. The calibration screw of the
thermostat is located in the thermostat dial shaft. With the
shaft held stationary, a minute, clockwise motion of the
calibration screw appreciably lowers the thermostat setting.
A reverse, or counter-clockwise motion appreciably raises the
thermostat setting. After achieving the desired cycling of the
thermostat, the calibration screw must be sealed. Place a few
drops of enamel sealant directly on the calibration screw.
(Red nail polish or equivalent is acceptable.)
Manual Control Unit - Standard
THERMOSTAT
TEMPERATURE
GAUGE
HEAT
INDICATOR
LIGHT
#841 Operation and Care Manual • 2.
Electronic Control - Optional
POWER
INDICATOR
LIGHT
UP
/DOWN
ARROWS
ON/OFF KEY
LOCK INDICATOR
LED DISPLAY
HEAT
INDICATOR
LIGHT
ON/OFF Key
Press the ON/OFF key once and the power indicator
light will illuminate. Press and hold the ON/OFF key
until the LED display turns off (at least three seconds)
and power indicator light goes out.
UP/DOWN Arrow Key
The UP and DOWN arrow keys are used for a variety of
settings when selecting the holding temperature. If an
arrow key is pressed and released the display will show
the current set temperature for two seconds. If an arrow
key is held (at least eight seconds), the value will change
at a rapid rate. If the arrow key is pressed and released
in rapid succession, the set temperature will change by
increments of one degree
.
ENABLE/DISABLE BEEPER
A beeper sounds when an error code is displayed.
To choose between beeper on and beeper off mode,
the control must be
off, then press and hold the DOWN
arrow key until either "ON" or "OFF" is shown in the
LED display. Release arrow key when desired mode is
displayed.
FAHRENHEIT/CELSIUS
With the control
off, to choose between Fahrenheit
and Celsius, press and hold the UP arrow key until either
°F or °C is shown in LED display. Release key when
desired setting is displayed.
The control has a four-digit LED display. When the
display is on, it will show current holding temperature,
as well as diagnostic information.
CONTROL LOCK
The warmer controls can be locked so that no changes
can be made to the set temperature.
To lock the display, press and hold the ON/OFF
key and the Up Arrow key at the same time. The lock
LED will illuminate. When the lock LED is illuminated,
additional programming will not be functional other than
the key sequence required to unlock the panel.
To
unlock the display, press and hold the ON/OFF
key and the Down Arrow key at the same time. The
lock LED will extinguish. The panel keys will resume
normal function.
HEATING PROCEDURE
1. Preheat at 200°F (93°C) for 30 minutes.
Press the ON key, and set the temperature to 200°F (93°)
by using the UP/DOWN arrow keys. Allow a minimum of
30 minutes preheating time before loading the holding
cabinet with food. Closing the vents on the inside of the
door will speed the preheating process. The LED heat
indicator light will go “Out” after approximately 30 minutes
preheat time, or when the air temperature inside the unit
reaches the temperature set by the operator. The Set
indicator will light up anytime the temperature is set or reset.
2. Load with hot food only.
The purpose of the holding cabinet is to maintain hot food at
proper serving temperature. Only hot
food should be placed
into the cabinet. Before loading the cabinet with food, use a
food thermometer to make certain all products are at an
internal temperature range of 140° to 160°F (60° to 71°C).
Any food product not within the proper temperature range
should be heated before loading into the holding cabinet.
3. Reset the control to 160°F (71°C).
Check to make certain the cabinet door is securely closed,
and reset to 160°F (71°C) by using the UP/DOWN keys .
THIS WILL NOT NECESSARILY BE THE FINAL
SETTING.
The proper temperature range--or closing or
opening the door vents--will depend on the type and
quantity of product. When holding food for prolonged
periods, it is advisable to periodically check the internal
temperature of each item with a food thermometer to
assure maintenance of the proper temperature range of
140° to 160°F (60° to 71°C).
HEAT RECOVERY
The patented SureTemp™ heat recovery system
in this unit will immediately compensate for any loss
of heat when the door is opened. In order to maintain a
more consistent cavity temperature, the control will
automatically apply heat to the unit's interior while the door
is open and for a short time after the door is closed. If the
door remains open for more than three minutes, the solid
state electronic control will sound three rapid beeps every
ten seconds until the door is closed.
PRINTING
These holding cabinets are equipped with the HACCP/
Kitchen Management option for connection to a PC. They
have the capability of being connected to the internet via a
Gateway device. This can provide temperature recording data
as well as setup and diagnostic information which can be used
for HACCP.
°F/°C
Exclusive Feature
#841 Operation and Care Manual • 3.
#841 Operation and Care Manual • 4.
Timer Programming Information
1. Turn On/Off Power Key OFF.
Press the On/Off Key until the display turns OFF
(at least 3 seconds) and On/Off Key's Power
Indicator Light goes out.
Note: The following steps can only be done
when the On/Off Power Key is OFF.
2. Set Shelf Timer Keys.
Press and hold a Shelf Timer Key (at least 3
seconds) until a value is shown in the LED display.
Use the Up or Down Arrow Key to change the
time desired.
3. Set Additional Timer Keys.
Repeat step 2 for each Shelf Timer Key to be
programmed.
4. Turn On/Off Power Key ON.
When selected timers have been programmed,
press the On/Off key to turn ON unit. Power
Indicator Light will illuminate.
5. Press Shelf Timer Key.
Press selected Shelf Timer Keys to activate.
Shelf LED display will illuminate and the count
down will begin.
The Shelf Timer Key LED with the least amount
of time remaining will flash slowly and the LED
display will alternate between hold temperature
and time remaining.
6. Turn OFF alarm.
Listen for beeping alarm. Press flashing shelf
timer key to turn OFF alarm.
Reprogram Shelf Timer Keys
If you wish to reprogram holding times, turn OFF power.
Press the desired Timer Shelf Key and input new time using
Up or Down Arrow Key. Turn unit ON and press each
Shelf Timer Key to start the count downs.
Important Note: Timer Station Key retains initial
time settings in memory. Count
down times are cancelled when
On/Off Key is turned OFF. It
may help to note any remaining
count down times before
reprogramming.
Power Failure: The Power Indicator Light by
On/Off Power Key will blink to
indicate a power failure. To stop
the blinking, simply depress
On/Off Key. The memory will not
be impaired.
1234 56
Electronic Control - Timer - Option
Up/Down
Arrows
LED
Display
On/Off
Key
Shelf Timer Keys
The Multiple Shelf Timer Key option is available for hot food holding units with the electronic control.
These keys monitor food safety by using a timer-based "First-In, First-Out" product management
system. Products should be cooked to HACCP recommended internal temperature and then held in
the unit. The Timer system allows operator to select holding times when the unit is loaded.
Multiple timer keys correspond to various pan locations in the holding unit.
As the timers expire, alarms notify the operator.
Power
Indicator
Light
The cleanliness and appearance of this
equipment will contribute considerably to
operating efficiency and savory, appetizing
food. Good equipment that is kept clean
works better and lasts longer.
CLEAN THE HOLDING CABINET DAILY:
1. Disconnect the cabinet from the power source, and let
the unit cool.
2. Remove all detachable items such as shelves, side racks,
and drip pan. Clean these items separately.
3. Clean the interior metal surfaces of the cabinet with a
damp clean cloth and any good alkaline or
alkaline chlorinated based commercial detergent
or grease solvent at the recommended strength.
Use a plastic scouring pad or oven cleaner for
difficult areas. Rinse carefully to remove all
residue and wipe dry.
Note: Avoid the use of abrasive cleaning compounds,
chloride based cleaners, or cleaners containing
quaternary salts. Never use hydrochloric acid
(muriatic acid) on stainless steel.
4. Wash the door gasket with hot soapy water and rinse.
5. To help maintain the protective film coating on polished
stainless steel, clean the exterior of the cabinet with a
cleaner recommended for stainless steel surfaces. Spray
the cleaning agent on a clean cloth and wipe with the
grain of the stainless steel.
Always follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and
sanitation requirements for equipment.
At no time should the inside or
outside of the cabinet be washed
down, flooded with water or liquid
solution
. NEVER STEAM CLEAN.
Do not use water jet to clean.
Severe damage or electrical hazard
could result, voiding the warranty.
52" (1321mm)
24-7/16" (621mm) 24-7/16" (621mm)
28-3/4" (730mm)
30-5/8" (778mm)
30-5/8" (778mm)
REACH IN
76-3/8" (1940mm)
67-13/16" (1722mm)
73-5/8" (1870mm)
28-3/4" (730mm)
3-3/8" (86mm)
6-1/16" (154mm) with 5" (127mm) casters
PASS THROUGH
Electrical
Connection
2-1/8" (54mm)
from top
C
L
C
L
Electrical
Connection
2-1/8" (54mm)
from top
52" (1321mm)
24-7/16" (621mm) 24-7/16" (621mm)
28-3/4" (730mm)
30-5/8" (778mm)
30-5/8" (778mm)
REACH IN
76-3/8" (1940mm)
36" (914mm)
42-1/16" (10683mm)
28-3/4" (730mm)
3-3/8" (86mm)
6-1/16" (154mm) with 5" (127mm) casters
PASS THROUGH
Electrical
Connection
2-1/8" (54mm)
from top
C
L
C
L
Electrical
Connection
2-1/8" (54mm)
from top
OUTSIDE DIMENSIONS
1200-S
1200-UP
#841 Operation and Care Manual • 5.
CARE and CLEANING
SANITATION GUIDELINE
Food flavor and aroma are usually so closely related that it
is difficult, if not impossible, to separate them. There is also an
important, inseparable relationship between cleanliness and
food flavor. Cleanliness, top operating efficiency, and
appearance of equipment contribute considerably to savory,
appetizing foods. Good equipment that is kept clean, works
better and lasts longer.
Most food imparts its own particular aroma and many
foods also absorb existing odors. Unfortunately, during this
absorption, there is no distinction between
GOOD and BAD
odors. The majority of objectionable flavors and odors
troubling food service operations are caused by bacteria growth.
Sourness, rancidity, mustiness, stale or other
OFF flavors are
usually the result of germ activity.
The easiest way to insure full, natural food flavor is through
comprehensive cleanliness. This means good control of both
visible soil (dirt) and invisible soil (germs). A thorough approach
to sanitation will provide essential cleanliness. It will assure an
attractive appearance of equipment, along with maximum
efficiency and utility. More importantly, a good sanitation
program provides one of the key elements in the prevention of
food-borne illnesses.
A controlled holding environment for prepared foods is just
one of the important factors involved in the prevention of foodborne illnesses. Temperature monitoring and control during
receiving, storage, preparation, and the service of foods are of
equal importance.
The most
accurate
method of
measuring safe
temperatures of
both hot and
cold foods is by
internal product
temperature. A
quality
thermometer is
an effective tool for this purpose, and should be routinely used
on all products that require holding at a specific temperature.
A comprehensive sanitation program should focus on the
training of staff in basic sanitation procedures. This includes
personal hygiene, proper handling of raw foods, cooking to a
safe internal product temperature, and the routine monitoring
of internal temperatures from receiving through service.
Most food-borne illnesses can be prevented through proper
temperature control and a comprehensive program of
sanitation. Both these factors are important to build quality
service as the foundation of customer satisfaction. Safe food
handling practices to prevent food-borne illness is of critical
importance to the health and safety of your customers.
HACCP, an acronym for Hazard Analysis (at) Critical Control
Points, is a quality control program of operating procedures to
assure food integrity, quality and safety. Taking steps necessary
to augment food safety practices are both cost effective and
relatively simple. While HACCP guidelines go far beyond the
scope of this manual, additional information is available by
contacting the USDA/FDA Food-borne Illness Education
Information Center at (301)504-6803.
GENERAL HOLDING GUIDELINE
Chefs, cooks and other specialized food service personnel
employ varied methods of cooking. Proper holding
temperatures for a specific food product must be based on the
moisture content of the product, product density, volume, and
proper serving temperatures. Safe holding temperatures must
also be correlated with palatability in determining the length of
holding time for a specific product.
Halo Heat maintains the maximum amount of product
moisture content without the addition of water, water vapor, or
steam. Maintaining maximum natural product moisture
preserves the natural flavor of the product and provides a more
genuine taste. In addition to product moisture retention, the
gentle properties of Halo Heat maintain a consistent
temperature throughout the cabinet without the necessity of a
heat distribution fan, thereby preventing further moisture loss
due to evaporation or dehydration.
In an enclosed holding environment, too much moisture
content is a condition which can be relieved. A product
achieving extremely high temperatures in preparation must be
allowed to decrease in temperature before being placed in a
controlled holding atmosphere. If the product is not allowed to
decrease in temperature, excessive condensation will form
increasing the moisture content on the outside of the product.
Most Halo Heat Holding Equipment is provided with a
thermostat control between 60° and 200°F (16° to 93°C). If
the unit is equipped with vents, close the vents for moist
holding and open the vents for crisp holding.
If the unit is equipped with a thermostat indicating a range
of between 1 and 10, use a metal-stemmed indicating
thermometer to measure the internal temperature of the
product(s) being held. Adjust the thermostat setting to achieve
the best overall setting based on internal product temperature.
HOLDING TEMPERATURE RANGE
MEAT FAHRENHEIT CELSIUS
BEEF ROAST — Rare 140°F60°C
BEEF ROAST — Med/Well Done 16 0°F71°C
BEEF BRISKET 160°— 175°F71°— 79°C
CORN BEEF 160°— 175°F71°— 79°C
PASTRAMI 160°— 175°F71°— 79°C
PRIME RIB — Rare 140°F60°C
STEAKS — Broiled/Fried 140°— 160°F60°— 71°C
RIBS — Beef or Pork 160°F71°C
VEAL 160°— 175° F71°— 79°C
HAM 160°— 175° F71°— 79°C
PORK 160°— 175° F71°— 79°C
LAMB 160°— 175°F71°— 79°C
POULTRY
CHICKEN — Fried/Baked 160°— 175° F71°— 79°C
DUCK 160°— 175° F71°— 79°C
TURKEY 160°— 175° F71°— 79°C
GENERAL 160°— 175° F71°— 79°C
FISH/SEAFOOD
FISH — Baked/Fried 160°— 175° F71°— 79°C
LOBSTER 160°— 175°F71°— 79°C
SHRIMP — Fried 160°— 175°F71°— 79°C
BAKED GOODS
BREADS/ROLLS 120°— 140° F49°— 60°C
MISCELLANEOUS
CASSEROLES 160°— 175°F71°— 79°C
DOUGH — Proofing 80°— 100° F27°— 38° C
EGGS —Fried 150°— 160° F66°— 71°C
FROZEN ENTREES 160°— 175° F71°— 79°C
HORS D'OEUVRES 160°— 180°F71°— 82°C
PASTA 160°— 180° F71°— 82°C
PIZZA 160°— 180°F71°— 82°C
POTATOES 180°F82° C
PLATED MEALS 180°F82° C
SAUCES 140°— 200°F60°— 93°C
SOUP 140°— 200° F60°— 93°C
VEGETABLES 160°— 175°F71°— 79°C
The holding temperatures listed are suggested guidelines only.
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
DANGER ZONE 40° TO 140°F(4° TO 60° C)
CRITICAL ZONE 70° TO 120° F (21° TO 49°C)
SAFE ZONE 140° TO 165°F (60° TO 74°C)
COLD FOODS
DANGER ZONE ABOVE 40°F (ABOVE 4°C)
SAFE ZONE 36°F TO 40° F(2°C TO 4°C)
FROZEN FOODS
DANGER ZONE ABOVE 32°F (ABOVE 0°C)
CRITICAL ZONE 0 ° TO 32° F (-18° TO 0° C)
SAFE ZONE 0° F OR BELOW (-18°C OR BELOW)
#841 Operation and Care Manual • 6.
TROUBLE SHOOTING CHECK LIST
for Units with Electronic Control
TROUBLE POSSIBLE CAUSE REMEDY
Unit does not operate. Insufficient power supply. Check power source.
Defective power cord or plug. Check and replace if necessary.
No display in electronic control. Faulty power supply board. Check line voltage for 24V across
pins 7 and 8 on the power supply board
and across terminals J9 and J10 on the
electronic control.
Faulty electronic control. Replace control.
Cannot control temperature but Faulty relay Replace relay.
sensor and electronic control
checks O.K. Heating element grounded. Replace element.
Temperature readout incorrect. Dirty or faulty sensor. Check sensor at 32°F (0°C).
Faulty control. If Ohm reading is 100, replace display.
If Ohm reading is not 100, replace sensor.
1200-S Series 1200-SR Series 1200-UP Series 1200-UP/SR Series
Electronic Control . . . . . . . . . . . . . . . .CONTACT FACTORY . . .CONTACT FACTORY . .CONTACT FACTORY . . . .CONTACT FACTORY
➥(FACTORY INSTALLATION ONLY)
Electronic Control with
➥Multiple Timers . . . . . . . . . . . . . . .CONTACT FACTORY . . .CONTACT FACTORY . .CONTACT FACTORY . . . .CONTACT FACTORY
➥(FACTORY INSTALLATION ONLY)
Basket, stainless steel wire . . . . . . . . . . . . . . . .BS-22129 . . . . . . . . . . . . . . . . . . . . . . . .BS-22129 . . . . . . . . . . . . . . . . .
➥12-1/2" x 19-11/16" x 7-1/2" (318 x 500 x 191mm)
Bumper Assembly, Full Perimeter . . . . . . . . . . . . .44088 . . . . . . . . . . .44088 . . . . . . . . . .44088 . . . . . . . . . . . .44088
Casters, 3" (76mm) . . . . . . . . . . . . . . . . . . . . . . .14227 . . . . . . . . . . .14227 . . . . . . . . . .14227 . . . . . . . . . . . .14227
Doors, Window . . . . . . . . . . . . . . . . . . . . . . . . . .55068 . . . . . . . . . . .55068 . . . . . . . . . .55068 . . . . . . . . . . . .55068
➥FACTORY INSTALLATION ONLY
Legs, 6" (152mm) . . . . . . . . . . . . . . . . . . . . . . . . .5205 . . . . . . . . . . . .5205 . . . . . . . . . . .5205 . . . . . . . . . . . . .5205
Pan grid, Wire . . . . . . . . . . . . . . . . . . . . . . . . .PN-2115 . . . . . . . . . .PN-2115 . . . . . . . .PN-2115 . . . . . . . . . .PN-2115
➥18" x 26" (457mm x 660mm)
Shelf, chrome plated wire . . . . . . . . . . . . . . . . .SH-2733 . . . . . . . . .SH-2733 . . . . . . . .SH-2733 . . . . . . . . . .SH-2733
Shelf, stainless steel wire . . . . . . . . . . . . . . . . .SH-23738 . . . . . . . .SH-23738 . . . . . . .SH-23738 . . . . . . . . .SH-23788
Stacking Platform . . . . . . . . . . . . . . . . . . . . . . . . .44038 . . . . . . . . . . .44038 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Universal angles, pan slides, chrome . . . . . . . . .SR-24447 . . . . . . . . . . . . . . . . . . . . . . . .SR-24447 . . . . . . . . . . . . . . . . .
Universal angles, pan slides, s/s . . . . . . . . . . . .SR-24762 . . . . . . . . . . . . . . . . . . . . . . .SR-24762 . . . . . . . . . . . . . . . . .
Water reservoir pan . . . . . . . . . . . . . . . . . . . . . . . .1775 . . . . . . . . . . . .1775 . . . . . . . . . . .1775 . . . . . . . . . . . . .1775
Water reservoir pan cover . . . . . . . . . . . . . . . . . . . .1774 . . . . . . . . . . . .1774 . . . . . . . . . . .1774 . . . . . . . . . . . . .1774
includes:
CB-3045 Cable Heating Element . . . . . . . .85 feet
CR-3226 Ring Connector . . . . . . . . . . . . . . . .4
IN-3488 Insulation Corner . . . . . . . . . . . .1 foot
BU-3105 Shoulder Bushing . . . . . . . . . . . . . . .4
BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . .4
ST-2439 Stud . . . . . . . . . . . . . . . . . . . . . . . .4
NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . .8
SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . .4
TA-3540 Electrical Tape . . . . . . . . . . . . . .1 roll
includes:
CB-3045 Cable Heating Element . . . . . . .210 feet
CR-3226 Ring Connector . . . . . . . . . . . . . . . .12
IN-3488 Insulation Corner . . . . . . . . . . . . .1 foot
BU-3105 Shoulder Bushing . . . . . . . . . . . . . . .12
BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . .12
ST-2439 Stud . . . . . . . . . . . . . . . . . . . . . . . .12
NU-2215 Hex Nut . . . . . . . . . . . . . . . . . . . . .24
SL-3063 Insulating Sleeve . . . . . . . . . . . . . . .12
TA-3540 Electrical Tape . . . . . . . . . . . . . . .1 roll
CABLE HEATING SERVICE KIT (one kit per unit compartment)
No. 4878
for all units except the 4000W No. 4881 for 4000W models
OPTIONS and ACCESSORIES
Remember to disconnect the unit from
power source before cleaning or servicing.
#841 Operation and Care Manual • 7.
Model 1200-UP
Manual Control
Model 1200-UP/SR
Manual Control
Side Rail for Pan Slide
16046
Universal Pan Slides
SR-24447, chrome plate
Shelf
SH-23738, stainless steel
or SH-2733, chrome plate
Side Rack for shelf
SR-25271
Thermostat Knob
KN-3469
Temperature Gauge
GU-33384
#841 Operation and Care Manual • 8.
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